Thursday, May 03, 2007

Asparagus Ravioli

Geez, it's been awhile. But don't worry - I'm wrapping up finals and soon I'll be back to my more regular postings.

I am still on an asparagus kick. Of course, it doesn't hurt that it's available at every Amish fresh produce stand around here. I've had this idea of doing a ravioli for awhile, but today was the first day I was actually able to get into the kitchen and whip it up.

This is a quick and easy recipe to make, especially if you use the wonton or potsticker wrappers. Of course, if you are so inclined, I'm sure you could easily substitute your own favorite pasta dough. The lemon and fresh asparagus are a perfect pair together, and the romano cheese adds a nice flavor. I also love that I was able to include protein-packed tofu in this, and I swear no one would be able to tell the difference. If you're a tofu-phobe, you have my word that you won't even miss the ricotta.

Serve with your favorite marinara, or drop these into your favorite broth recipe. The wontons freeze well uncooked, so you can always have them on hand for a quick dinner. The ravioli filling would also be excellent in a lasagna.

In a food processor, combine tofu and lemon zest. Pulse until tofu is well-broken up. Transfer to a medium mixing bowl. Add asparagus to food processor and pulse until well minced. Add to bowl and add cheese, salt, and pepper. Combine well. Place 1 tsp filling on center of wrapper and top with another, sealing the edges by rubbing with a little water. (Push all air bubbles out of ravioli before sealing) Boil for 1-2 minutes in salted water, drain, and serve with your favorite sauce.

Kickpleat - I love using them for ravioli. Super easy, super quick, and virtually endless possibilities.

Chris - I'm with you - love the asparagus!

MrBuns - Thanks!

Mike - I'm using fresh asparagus, although you could probably use canned or frozen in a pinch.

HWS - You are alive! =) To answer your questions, I used raw, since I love the fresh taste. And as far as sauce, I just used a plain old tomato sauce, although you could really use any sauce I'm sure. I'm not an alfredo fan, but they would probably be good in it. Or just drop into a plain chicken/veggie broth for a light soup. Sorta like a wonton soup.

I made this and it was delicious,thanks for the recipe. One question though. The wonton wrappers were really thin and almost brittle in the plating process. Any recommendations on how to make it go smoother? Should I have doubled the wrappers?

I guess I have been on an aspargus kick at many sources! The aspargus ravioli was superb...and to add to the list, I made the citrus peanut pasta last night.Thank you for posting, it's nice to have wonderful things to try :)